Related references
Note: Only part of the references are listed.Sensory representation of typicality of Cabernet franc wines related to phenolic composition: Impact of ripening stage and maceration time
Yves Cadot et al.
ANALYTICA CHIMICA ACTA (2012)
Antioxidant Activity of Plant Phenols: Chemical Mechanisms and Biological Significance
Olivier Dangles
CURRENT ORGANIC CHEMISTRY (2012)
New strategies to study the chemical nature of wine oligomeric procyanidins
Christelle Absalon et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Comprehensive study of condensed tannins by ESI mass spectrometry: average degree of polymerisation and polymer distribution determination from mass spectra
Laetitia Mouls et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Perry G. Wang (Ed.): Monolithic chromatography and its modern applications
Frantisek Svec
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Characterization of oxidized tannins: comparison of depolymerization methods, asymmetric flow field-flow fractionation and small-angle X-ray scattering
Aude Vernhet et al.
ANALYTICAL AND BIOANALYTICAL CHEMISTRY (2011)
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
Stephane Quideau et al.
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION (2011)
Characterisation of genuine and derived cranberry proanthocyanidins by LC-ESI-MS
Isabelle Tarascou et al.
FOOD CHEMISTRY (2011)
Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine
Stephanie G. Lambert et al.
FOOD CHEMISTRY (2011)
Antiradical Properties of Red Wine Portisins
Katharina F. Pirker et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Simple solution for a complex problem: Proanthocyanidins, galloyl glucoses and ellagitannins fit on a single calibration curve in high performance-gel permeation chromatography
Elisabetta Stringano et al.
JOURNAL OF CHROMATOGRAPHY A (2011)
The Biological Relevance of Direct Antioxidant Effects of Polyphenols for Cardiovascular Health in Humans Is Not Established
Peter C. H. Hollman et al.
JOURNAL OF NUTRITION (2011)
Folding of a Salivary Intrinsically Disordered Protein upon Binding to Tannins
Francis Canon et al.
JOURNAL OF THE AMERICAN CHEMICAL SOCIETY (2011)
Mechanisms of Tannin-Induced Trypsin Inhibition: A Molecular Approach
Rui Goncalves et al.
LANGMUIR (2011)
Combination of several mass spectrometry ionization modes: A multiblock analysis for a rapid characterization of the red wine polyphenolic composition
G. Mazerolles et al.
ANALYTICA CHIMICA ACTA (2010)
Unraveling the structure of the black tea thearubigins
Nikolai Kuhnert
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS (2010)
Comparison of procedures for reducing astringency carry-over effects in evaluation of red wines
A.E. COLONNA et al.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH (2010)
A preliminary chemotaxonomic study on the condensed tannins of green banana flesh in the Musa genus
Jose-Ricardo Ucles Santos et al.
BIOCHEMICAL SYSTEMATICS AND ECOLOGY (2010)
Tannin Oxidation: Intra- versus Intermolecular Reactions
Celine Poncet-Legrand et al.
BIOMACROMOLECULES (2010)
Proline-Rich Salivary Proteins Have Extended Conformations
Helene Boze et al.
BIOPHYSICAL JOURNAL (2010)
Determination of Absolute Configuration of Natural Products: Theoretical Calculation of Electronic Circular Dichroism as a Tool
Xing-Cong Li et al.
CURRENT ORGANIC CHEMISTRY (2010)
Interspecific variation in leaf litter tannins drives decomposition in a tropical rain forest of French Guiana
Sylvain Coq et al.
ECOLOGY (2010)
NMR and molecular modeling of wine tannins binding to saliva proteins: revisiting astringency from molecular and colloidal prospects
Olivier Cala et al.
FASEB JOURNAL (2010)
The fate of flavanol-anthocyanin adducts in wines: Study of their putative reaction patterns in the presence of acetaldehyde
Frederico Nave et al.
FOOD CHEMISTRY (2010)
The impact of oxygen exposure before and after bottling on the polyphenolic composition of red wines
J. Wirth et al.
FOOD CHEMISTRY (2010)
Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines
Marie-Agnes Ducasse et al.
FOOD CHEMISTRY (2010)
Antioxidant properties of anthocyanidins, anthocyanidin-3-glucosides and respective portisins
Joana Azevedo et al.
FOOD CHEMISTRY (2010)
Chemistry of Secondary Polyphenols Produced during Processing of Tea and Selected Foods
Takashi Tanaka et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2010)
Pyranoanthocyanin Dimers: A New Family of Turquoise Blue Anthocyanin-Derived Pigments Found in Port Wine
Joana Oliveira et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
HPLC-MS Analysis of Proanthocyanidin Oligomers and Other Phenolics in 15 Strawberry Cultivars
Begona Buendia et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Spectral Features and Stability of Oligomeric Pyranoanthocyanin-flavanol Pigments Isolated from Red Wines
Jingren He et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
Establishment of the Chemical Equilibria of Different Types of Pyranoanthocyanins in Aqueous Solutions: Evidence for the Formation of Aggregation in Pyranomalvidin-3-O-coumaroylglucoside-(+)-catechin
Luis Cruz et al.
JOURNAL OF PHYSICAL CHEMISTRY B (2010)
The chemistry of low molecular weight black tea polyphenols
James Warren Drynan et al.
NATURAL PRODUCT REPORTS (2010)
Mass spectrometric characterization of black tea thearubigins leading to an oxidative cascade hypothesis for thearubigin formation
Nikolai Kuhnert et al.
RAPID COMMUNICATIONS IN MASS SPECTROMETRY (2010)
Phenol-Explorer: an online comprehensive database on polyphenol contents in foods
V. Neveu et al.
DATABASE-THE JOURNAL OF BIOLOGICAL DATABASES AND CURATION (2010)
Evidence of vintage effects on grape wines using 1H NMR-based metabolomic study
Jang-Eun Lee et al.
ANALYTICA CHIMICA ACTA (2009)
Study of the Interactions Between a Proline-Rich Protein and a Flavan-3-ol by NMR: Residual Structures in the Natively Unfolded Protein Provides Anchorage Points for the Ligands
Christine Pascal et al.
BIOPOLYMERS (2009)
Food Ellagitannins - Occurrence, Effects of Processing and Storage
Emre Bakkalbasi et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2009)
Comparative study of phenolic content and antioxidant activity of strawberry puree, clear, and cloudy juices
Jan Oszmianski et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2009)
Studies on the copigmentation between anthocyanins and flavan-3-ols and their influence in the colour expression of red wine
Susana Gonzalez-Manzano et al.
FOOD CHEMISTRY (2009)
Proanthocyanidin content in foods is largely underestimated in the literature data: An approach to quantification of the missing proanthocyanidins
Jara Perez-Jimenez et al.
FOOD RESEARCH INTERNATIONAL (2009)
Antioxidant Activity of Wine Pigments Derived from Anthocyanins: Hydrogen Transfer Reactions to the DPPH Radical and Inhibition of the Heme-Induced Peroxidation of Linoleic Acid
Pascale Goupy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Proanthocyanidins in Common Food Products of Plant Origin
Jarkko K. Hellstrom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
1H NMR-Based Metabonomics for the Classification of Greek Wines According to Variety, Region, and Vintage. Comparison with HPLC Data
Maria Anastasiadi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
High Contents of Nonextractable Polyphenols in Fruits Suggest That Polyphenol Contents of Plant Foods Have Been Underestimated
Sara Arranz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Calculation of MP2 and Coupled-Cluster Molecular Properties Using the q-Integral Method
H. C. B. de Oliveira et al.
JOURNAL OF PHYSICAL CHEMISTRY A (2009)
The complex links between dietary phytochemicals and human health deciphered by metabolomics
Claudine Manach et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2009)
Factors affecting the conversion of apple polyphenols to phenolic acids and fruit matrix to short-chain fatty acids by human faecal microbiota in vitro
Sarah Bazzocco et al.
EUROPEAN JOURNAL OF NUTRITION (2008)
Validation of an extraction method on whole pericarp of grape berry (Vitis vinifera L. cv. Shiraz) to study biochemical and molecular aspects of flavan-3-ol synthesis during berry development
Clotilde Verries et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Polyphenolic compounds and antioxidant activity of new and old apple varieties
Aneta Wojdylo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
A physiological model of tea-induced astringency
A. Nayak et al.
PHYSIOLOGY & BEHAVIOR (2008)
Direct mass spectrometry approaches to characterize polyphenol composition of complex samples
Helene Fulcrand et al.
PHYTOCHEMISTRY (2008)
Influence of the degree of polymerisation in the ability of catechins to act as anthocyanin copigments
S. Gonzalez-Manzano et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2008)
Vegetable tannins - Lessons of a phytochemical lifetime
Edwin Haslam
PHYTOCHEMISTRY (2007)
Optimization of simultaneous flavanol, phenolic acid, and anthocyanin extraction from grapes using an experimental design:: Application to the characterization of Champagne grape varieties
C. Mane et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Interactions between a non glycosylated human proline-rich protein and flavan-3-ols are affected by protein concentration and polyphenol/protein ratio
Christine Pascal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Assessment of the molecular weight distribution of tannin fractions through MALDI-TOF MS analysis of protein-tannin complexes
C. Mane et al.
ANALYTICAL CHEMISTRY (2007)
Contents of anthocyanins and ellagitannins in selected foods consumed in Finland
Jani M. Koponen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Comparison of proanthocyanidins in commercial antioxidants: Grape seed and pine bark extracts
Holly A. Weber et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Structural and chromatic characterization of a new malvidin 3-glucoside-vanillyl-catechin pigment
Carlos Sousa et al.
FOOD CHEMISTRY (2007)
Flavonoid oxidation in plants: from biochemical properties to physiological functions
Lucille Pourcel et al.
TRENDS IN PLANT SCIENCE (2007)
Effect of salivary proteins on the transport of tannin and quercetin across intestinal epithelial cells in culture
Kuihua Cai et al.
BIOCHEMICAL PHARMACOLOGY (2006)
Metabolite profiling of grape: Flavonols and anthocyanins
Fulvio Mattivi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
A new vinylpyranoanthocyanin pigment occurring in aged red wine
N Mateus et al.
FOOD CHEMISTRY (2006)
Effect of flash release treatment on phenolic extraction and wine composition
Cecile Morel-Salmi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
High-performance liquid chromatography separation and purification of cacao (Theobroma cacao L.) procyanidins according to degree of polymerization using a diol stationary phase
MA Kelm et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Flavanol-anthocyanin condensed pigments in plant extracts
AM González-Paramás et al.
FOOD CHEMISTRY (2006)
UV-visible spectroscopic investigation of the 8,8-methylmethine catechin-malvidin 3-glucoside pigments in aqueous solution: Structural transformations and molecular complexation with chlorogenic acid
M Duenas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Electron spin resonance spectroscopy studies on the free radical scavenging activity of wine anthocyanins and pyranoanthocyanins
M Garcia-Alonso et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2005)
Changes in polyphenols of the seed coat during the after-darkening process in pinto beans (Phaseolus vulgaris L.)
CW Beninger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Circular dichroism, a powerful tool for the assessment of absolute configuration of flavonoids
D Slade et al.
PHYTOCHEMISTRY (2005)
Phytochemistry in the microgram domain - a LC-NMR perspective
JL Wolfender et al.
MAGNETIC RESONANCE IN CHEMISTRY (2005)
Non-covalent interaction between procyanidins and apple cell wall material. Part II: Quantification and impact of cell wall drying
C Le Bourvellec et al.
BIOCHIMICA ET BIOPHYSICA ACTA-GENERAL SUBJECTS (2005)
Characterization of pigments from different high speed countercurrent chromatography wine fractions
E Salas et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Identification and characterization of anthocyanins by high-performance liquid chromatography-electrospray ionization-tandem mass spectrometry in common foods in the United States: Vegetables, nuts, and grains
XL Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Systematic identification and characterization of anthocyanins by HPLC-ESI-MS/MS in common foods in the United States: Fruits and berries
XL Wu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Dimeric anthocyanins from strawberry (Fragaria ananassa) consisting of pelargonidin 3-glucoside covalently linked to four flavan-3-ols
T Fossen et al.
PHYTOCHEMISTRY (2004)
Application of off-line size-exclusion chromatographic fractionation-matrix assisted laser desorption ionization time of flight mass spectrometry for proanthocyanidin characterization
MF Nonier et al.
JOURNAL OF CHROMATOGRAPHY A (2004)
Use of an experimental design approach for evaluation of key wine components on mouth-feel perception
S Vidal et al.
FOOD QUALITY AND PREFERENCE (2004)
Mass spectrometric evidence for the existence of oligomeric anthocyanins in grape skins
S Vidal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Structure determination and colour properties of a new directly linked flavanol-anthocyanin dimer
E Salas et al.
TETRAHEDRON LETTERS (2004)
Demonstration of the occurrence of flavanol-anthocyanin adducts in wine and in model solutions
E Salas et al.
ANALYTICA CHIMICA ACTA (2004)
Taste and mouth-feel properties of different types of tannin-like polyphenolic compounds and anthocyanins in wine
S Vidal et al.
ANALYTICA CHIMICA ACTA (2004)
High-resolution NMR and diffusion-ordered spectroscopy of port wine
M Nilsson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Flavan-3-ol aggregation in model ethanolic solutions: Incidence of polyphenol structure, concentration, ethanol content, and ionic strength
C Poncet-Legrand et al.
LANGMUIR (2003)
Screening of foods containing proanthocyanidins and their structural characterization using LC-MS/MS and thiolytic degradation
LW Gu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
LC-UV-solid-phase extraction-NMR-MS combined with a cryogenic flow probe and its application to the identification of compounds present in Greek oregano
V Exarchou et al.
ANALYTICAL CHEMISTRY (2003)
Three-dimensional structure and dynamics of wine tannin-saliva protein complexes. A multitechnique approach
C Simon et al.
BIOCHEMISTRY (2003)
Characterization of the aromatic composition of some liquid foods by nuclear magnetic resonance. spectrometry and liquid chromatography with nuclear magnetic resonance and mass spectrometric detection
AM Gil et al.
ANALYTICA CHIMICA ACTA (2003)
Hop (Humulus lupulus L.) proanthocyanidins characterized by mass spectrometry, acid catalysis, and gel permeation chromatography
AW Taylor et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Liquid chromatography with ultraviolet absorbance-mass spectrometric detection and with nuclear magnetic resonance spectroscopy: a powerful combination for the on-line structural investigation of plant metabolites
JL Wolfender et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
Analysis of proanthocyanidins by high-performance gel permeation chromatography
JA Kennedy et al.
JOURNAL OF CHROMATOGRAPHY A (2003)
The mouth-feel properties of grape and apple proanthocyanidins in a wine-like medium
S Vidal et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2003)
Anthocyanins from red onion, Allium cepa, with novel aglycone
T Fossen et al.
PHYTOCHEMISTRY (2003)
A new class of blue anthocyanin-derived pigments isolated from red wines
N Mateus et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Quantitative kinetic analysis of hydrogen transfer reactions from dietary polyphenols to the DPPH radical
P Goupy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Structure of a new dimeric acetaldehyde malvidin 3-glucoside condensation product
V Atanasova et al.
TETRAHEDRON LETTERS (2002)
Fractionation of polymeric procyanidins from lowbush blueberry and quantification of procyanidins in selected foods with an optimized normal-phase HPLC-MS fluorescent detection method
LW Gu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Biosynthesis of flavonoids and effects of stress
B Winkel-Shirley
CURRENT OPINION IN PLANT BIOLOGY (2002)
Effect of oxygenation on polyphenol changes occurring in the course of wine-making
V Atanasova et al.
ANALYTICA CHIMICA ACTA (2002)
Changes in proanthocyanidin chain length in winelike model solutions
S Vidal et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Polyphenol/peptide binding and precipitation
AJ Charlton et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Aggregation of grape seed tannins in model wine - effect of wine polysaccharides
V Riou et al.
FOOD HYDROCOLLOIDS (2002)
Highly polymerized procyanidins in brown soybean seed coat with a high radical-scavenging activity
Y Takahata et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Composition of grape skin proanthocyanidins at different stages of berry development
JA Kennedy et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Study of the reactions between (+)-catechin and furfural derivatives in the presence or absence of anthocyanins and their implication in food color change
NE Es-Safi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Antioxidant activity of pomegranate juice and its relationship with phenolic composition and processing
MI Gil et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Fractionation of apple procyanidins according to their degree of polymerization by normal-phase high-performance liquid chromatography
A Yanagida et al.
JOURNAL OF CHROMATOGRAPHY A (2000)
Matrix-assisted laser desorption/ionization time-of-flight mass spectrometry of polygalloyl polyflavan-3-ols in grape seed extract
CG Krueger et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
The structure of cranberry proanthocyanidins which inhibit adherence of uropathogenic P-fimbriated Escherichia coli in vitro
LY Foo et al.
PHYTOCHEMISTRY (2000)
Evidence of new pigments resulting from reaction between anthocyanins and yeast metabolites
C Benabdeljalil et al.
SCIENCES DES ALIMENTS (2000)
Changes in grape seed polyphenols during fruit ripening
JA Kennedy et al.
PHYTOCHEMISTRY (2000)
Characterization of grape procyanidins using high-performance liquid chromatography/mass spectrometry and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
Y Yang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Share Paper
